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Celery-Endive Slaw


Add a tangy contrast to your meal with our crisp slaw of celery and endive.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, November 2007


  • 2 celery stalks, plus leaves for garnish
  • 2 Belgian endives
  • 1 1/2 ounces blue cheese (preferably Maytag), crumbled, plus more for garnish
  • 2 tablespoon sherry vinegar
  • Coarse salt
  • Freshly ground pepper, to taste
  • 2 tablespoons extra-virgin olive oil


  1. Cut celery into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips. Halve each endive lengthwise, cut out core, and slice each half lengthwise into 1/8-inch-thick strips.

  2. Whisk together blue cheese, vinegar, 1/8 teaspoon salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified.

  3. Toss celery and endive with dressing; season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and blue cheese.

Reviews Add a comment

  • catflower
    21 NOV, 2007
    Are all the ingredients for this salad in the recipe? The picture seems to include red pepper or carrots and pomegranates?